Food Science and Technology, edited by Geoffrey Campbell-Platt. © 2009 Blackwell Publishing Ltd. 1 Table 5.1 Milestones in food biotechnology.

Food Science and Technology, edited by Geoffrey Campbell-Platt. © 2009 Blackwell Publishing Ltd. 2 Figure 5.1 Traditional fermented food map of the world.

Food Science and Technology, edited by Geoffrey Campbell-Platt. © 2009 Blackwell Publishing Ltd. 3 Table 5.2 Names of fermentation starters in different countries and the major ingredients used (Lee, 1998).

Food Science and Technology, edited by Geoffrey Campbell-Platt. © 2009 Blackwell Publishing Ltd. 4 Table 5.3 Examples of cereal alcoholic beverages in the Asia-Pacific region (Lee, 2001).

Food Science and Technology, edited by Geoffrey Campbell-Platt. © 2009 Blackwell Publishing Ltd. 5 Table 5.4 Examples of cultured milk products (McGregor, 1992).

Food Science and Technology, edited by Geoffrey Campbell-Platt. © 2009 Blackwell Publishing Ltd. 6 Table 5.5 Examples of acid-leavened bread and pancakes.

Food Science and Technology, edited by Geoffrey Campbell-Platt. © 2009 Blackwell Publishing Ltd. 7 Table 5.6 Examples of acid fermented cereal gruels and non-alcoholic beverages.

Food Science and Technology, edited by Geoffrey Campbell-Platt. © 2009 Blackwell Publishing Ltd. 8 Table 5.7 Examples of acid fermented starch ingredients.

Food Science and Technology, edited by Geoffrey Campbell-Platt. © 2009 Blackwell Publishing Ltd. 9 Table 5.8 Examples of acid fermented vegetables produced in different regions of the world.

Food Science and Technology, edited by Geoffrey Campbell-Platt. © 2009 Blackwell Publishing Ltd. 10 Table 5.9 Examples of acid fermented seafood and meat products (Lee, 1994).

Food Science and Technology, edited by Geoffrey Campbell-Platt. © 2009 Blackwell Publishing Ltd. 11 Figure 5.2 Classification of fermented fish products.

Food Science and Technology, edited by Geoffrey Campbell-Platt. © 2009 Blackwell Publishing Ltd. 12 Figure 5.3 The origin and interchange of Dujang (fermented soybean products) in East Asia (Lee, 1990).

Food Science and Technology, edited by Geoffrey Campbell-Platt. © 2009 Blackwell Publishing Ltd. 13 Table 5.10 Some important food enzymes and their usage.

Food Science and Technology, edited by Geoffrey Campbell-Platt. © 2009 Blackwell Publishing Ltd. 14 Figure 5.4 Enzyme-catalyzed reaction.

Food Science and Technology, edited by Geoffrey Campbell-Platt. © 2009 Blackwell Publishing Ltd. 15 Figure 5.5 Schematic flow diagram of the fermentation bioindustry.

Food Science and Technology, edited by Geoffrey Campbell-Platt. © 2009 Blackwell Publishing Ltd. 16 Figure 5.6 Biosynthetic pathways of glutamate production.

Food Science and Technology, edited by Geoffrey Campbell-Platt. © 2009 Blackwell Publishing Ltd. 17 Figure 5.7 Flow diagram of the industrial production of glutamate.

Food Science and Technology, edited by Geoffrey Campbell-Platt. © 2009 Blackwell Publishing Ltd. 18 Figure 5.8 Production methods of flavor enhancer nucleic acids.

Food Science and Technology, edited by Geoffrey Campbell-Platt. © 2009 Blackwell Publishing Ltd. 19 Table 5.11 Microbial strains and yields of industrial organic acid production.

Food Science and Technology, edited by Geoffrey Campbell-Platt. © 2009 Blackwell Publishing Ltd. 20 Figure 5.9 Schematic diagram of DNA transcription for protein synthesis.

Food Science and Technology, edited by Geoffrey Campbell-Platt. © 2009 Blackwell Publishing Ltd. 21 Table 5.12 Application of genetic engineering in the food supply industry.

Food Science and Technology, edited by Geoffrey Campbell-Platt. © 2009 Blackwell Publishing Ltd. 22 Figure 5.10 Gene cloning in a simple bacterial system.

Food Science and Technology, edited by Geoffrey Campbell-Platt. © 2009 Blackwell Publishing Ltd. 23 Table 5.13 Examples of commercial food enzymes from GM microorganisms.

Food Science and Technology, edited by Geoffrey Campbell-Platt. © 2009 Blackwell Publishing Ltd. 24 Figure 5.11 Schematic diagram of tissue culture.